Total Time 50 minutes
Calories per serving 405
6 oz - Chicken breast, boneless/skinless, raw
1 tsp(s) - Olive Oil
1/4 med (2-1/2 inch) - Onions, raw
1 clove - Garlic, raw
5 oz - Tomatoes, crushed, canned
to taste - Oregano
to taste - Red Pepper or Cayenne Pepper
to taste - Black Pepper
1/2 oz - Brown Rice, dry
1/4 med (2-1/2 inch dia) - Bell Peppers, green, raw
1 1/2 oz - Kidney Beans, drained, cooked, no salt added
1. Preheat skillet over medium heat. Slice chicken breast. Chop bell
pepper and onion and mince garlic. Saute sliced chicken breast in olive
oil. Add bell pepper, onion, garlic and cook until softened.
2. Cook brown rice according to package directions.
3. Stir crushed tomatoes with all of the juice into the skillet, and
season with oregano, red pepper flakes, and black pepper to taste.
Bring to a simmer and add cooked brown rice, and kidney beans. Cook
until the rice and beans are warmed through.
Tips: 1/2 oz dry brown rice= 1 1/2 Tbsp dry = 1/4 cup cooked; 5oz
crushed tomatoes= 1/2 cup; 6oz chicken= size of 2 decks of cards; 1 1/2
oz cooked kidney beans= 1/2 cup